Changes in the quantitative and qualitative composition of fat from fish, due to seasonality and industrial and culinary processing.
Varela
G
G
Departamento de Nutrición, Facultad de Farmacia, Universidad Complutense, Madrid, Spain.
Pérez
M
M
Ruiz-Roso
B
B
D000818:Animals; D005227:Fatty Acids / Q000032:analysis*; D005399:Fishes; D005504:Food Analysis; D005511:Food Handling; D005519:Food Preservation; D006801:Humans; D008055:Lipids / Q000032:analysis*; D012621:Seasons
D005227:Fatty Acids; D008055:Lipids